Grilled Stuffed Chicken With Olive And Caper Puree
Serves: 2
Rowena Kautzer
1 January 1970
Based on User reviews:
57
Spice
49
Sweetness
43
Sourness
46
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Preheat an outdoor grill for medium heat, and lightly oil the grate
2
Place the olives, capers, garlic, parsley, crushed red pepper, 1/4 teaspoon black pepper, 1/4 teaspoon salt, and 6 tablespoons olive oil in a blender or food processor; process until evenly blended into a smooth puree, adding more olive oil if needed to make smooth
3
Using a small sharp knife, first cut each chicken breast in half
4
Then cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge
5
Stuff each pocket of the chicken liberally with the olive puree
6
Close the pockets with toothpicks
7
Brush olive oil over the entire outer surface of the chicken; season with salt and pepper
8
Cook the chicken breasts, turning once, until no longer pink in the center and the juices run clear, 12 to 15 minutes
9
An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)